Japanese Crumbed Haloumi & Golden Curry

Name: Japanese Crumbed Haloumi & Golden Curry with Corn Rice & Spring Onion
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: olive oil; 1 tin sweetcorn; 20 g butter; 1 cup water (for the rice); 1 packet jasmine rice; 1 potato; 1 carrot; 1 sprig spring onion; 1 packet katsu paste; 1 packet coconut milk; ⅓ cup water (for the curry); 1 tsp brown sugar; ½ tbs plain flour; 1 sachet sweet soy seasoning; 1 egg; 1 sachet mixed sesame seeds; ½ packet panko breadcrumbs; 1 packet haloumi

with Corn Rice & Spring Onion

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This golden haloumi dish comes together in six surprisingly simple steps, partly thanks to some shortcut ingredients. Wait till you try the coconut sauce; it's creamy and umami with a touch of sweetness and zing and the fragrant rice soaks it up beautifully.

Tags:

Veggie

Allergens:

Milk

•Gluten

•Wheat

•Sesame

•Soy

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 tin

sweetcorn

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy.)

potato

carrot

1 sprig

spring onion

1 packet

katsu paste

1 packet

coconut milk

1 sachet

sweet soy seasoning

(Contains: Gluten, Sesame, Soy, Wheat;)

1 sachet

mixed sesame seeds

(Contains: Sesame; May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

haloumi

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 cup

water (for the rice)

⅓ cup

water (for the curry)

1 tsp

brown sugar

½ tbs

plain flour

(Contains: Gluten, Wheat;)

egg

(Contains: Eggs;)

Nutritional Values

Energy (kJ)4727 kJ

Calories1130 kcal

Fat55.3 g

of which saturates37.4 g

Carbohydrate113.9 g

of which sugars16.2 g

Dietary Fibre24.5 g

Protein36.2 g

Sodium2778 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Drain sweetcorn. Rinse and drain white rice. • In a medium bowl, add haloumi and cover with water to soak. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook corn until fragrant, 1-2 minutes. Add the water (for the rice) and a generous pinch of salt and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, cut potato and carrot into bite-sized chunks. • Thinly slice spring onion. • Spread potato and carrot over a large microwave-safe plate. Cover with a damp paper towel. Microwave on high, 4 minutes.

• Heat a large saucepan over medium-high heat. Add katsu paste, coconut milk, the water (for the curry) and brown sugar and cook, stirring, until combined and bubbling, 1-2 minutes. • Add microwaved veggies and cover with a lid. Reduce heat to medium-low and simmer until veggies are tender, 8-12 minutes.

• While curry is simmering, drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. • In a shallow bowl, add the plain flour and sweet soy seasoning. In a second shallow bowl, whisk the egg. In a third shallow bowl, place mixed sesame seeds and panko breadcrumbs (see ingredients). Dip haloumi slices into the flour mixture, followed by egg, and finally in the panko breadcrumbs. Set aside on a plate.

• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook haloumi until golden brown, 2 minutes each side. Set aside on a paper towel-lined plate.